This one turned out really well, I'm very pleased. I got the elk from a local domestic farmer and he is interested in new sausage recipes if he deems them good.
I was very much worried about the cheese, as a new sausage maker I fretted about how the cheese would react. I didn't have access to high temperature cheese so i searched for an alternative, this site's members helped a lot . I settled on an imported Welsh cheese from Colliers called Powerful Welsh Cheddar. If you're a wine drinker, this one is good for munching while enjoying a glass or two.
I used a Kutas recipe, it was very simple, few ingredients, but that's what I wanted to taste the elk and cheese. The cheese held up great, no issues whatsoever, but I haven't heated one on the barbeque yet. I gave it 3 hours of apple smoke. A very tasty sausage, one of my best yet..
Here's the mix with cheese and peppers
(http://i293.photobucket.com/albums/mm78/ottawanitro/9a55e69f-d69a-43cb-865f-5149eb561c5e_zps250a1237.jpg)
All done, here's a cut, cheese is good
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1464_zps82c69400.jpg)
Looks great.
Look very good! Did you finish them in a hot bath?
Nice looking job. What's tame Elk run a pound? Thanks Tim
Thanks guys, this one turned out well. I heated one on the barbeque to eat warm and the cheese melted into the sausage. This was expected and to be honest it was fine that way. I think I am preferring to eat this one cold in slices with some cheese.
Yes, I finished them in a water bath @ 165 F until the IT was about 152 F. The domestic elk was a bit expensive coming in at just under $8.00 per pound. The farmer told me he would sell me some elk trimmings cheap but I would have to buy 25 kilograms. Maybe in the future. I'm going to give him a sample of this sausage just to get his reaction and maybe come to a deal.